Braden Family Cookbook
HOT & SOUR SOUP
Mike Braden (psilo)
Dice garlic into small
pieces, but still chunky. Remove
the skin of the ginger (try to loose as little of the meat below as possible)
with a very sharp knife. Slice long
slices of the outer meat (before it gets stringy in the core) off of the ginger
(parallel to the length of the piece). Cut
these lengthwise too into 1/8" strips, then cut perpendicular like 2 or
three times (i.e. med length thin strips).
You can also dice up any small nubs/branches on the root (de-skinned,
stringy core is ok). Keep the
stripped core. Slice onions and bell peppers into long 1/4" strips .
Dice peppers. Chop Thai. basil a little (leave buds whole or half if
Heat up a good sized pot and
add oil. Add garlic, ginger,
onions, peppers, and tofu. Add hot
sauces as you see fit, the more the merrier (recommendations: Auntie Soon's Hot
Stuff, Tong Ot Sriracha, Tong Ot Toi, a drop of Dave's Insanity, Tabasco). Sauté
for about 3-5 minutes. Add ginger core, basil, 4 - 5 cups of water and ramen
soup packets (or chicken stock), juice of lime, and coconut milk.
Bring to a boil. Add
Cook for 3 minutes (or
length on Asian noodles package). Serve
as appetizer in small bowls or in large bowls for a meal.
A good lager, light ale, or tropical juices (passion-orange, passion-orange-guava,
guava, etc) go quite well. A dry
white wine may work too. Top with
ground peanuts and cilantro if you so desire.